Mint Chocolate Thumbprint Cookies
Celebrate St. Patrick's Day with these mint chocolate cookies! Soft, peppermint shortbread cookies dyed a festive green...then filled to the brim with mint chocolate!
Mint Chocolate Thumbprint Cookies
Ingredients
Instructions
Calories
278.11Fat (grams)
16.85Sat. Fat (grams)
10.13Carbs (grams)
31.67Fiber (grams)
1.57Net carbs
30.10Sugar (grams)
17.59Protein (grams)
3.06Sodium (milligrams)
148.02Cholesterol (grams)
47.74Directions
1. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
3. In a large bowl or in the bowl of a stand mixer, beat butter until creamy. Scraping down the sides when necessary.
4. Add sugar and brown sugar and beat until well combined.
5.
Add egg yolk, peppermint extract and vanilla. Beat until combined.
6. With mixer on low speed, slowly add half or the flour mixture to wet ingredients and mix until completely incorporated.
7. Add the milk and mix together.
8. Add the green food coloring and mix until incorporated.
9. Add remaining flour mixture and mix together. The dough will be dry and should barely hold together.
10. Scoop cookie dough into tablespoon sized balls and roll so the ball is nice and smooth with no cracks.
11. Roll in sugar and place on the baking sheets.
12. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie.
13. Transfer the uncooked cookies to freezer and chill for 30 minutes. Preheat oven to 350 degrees.
14. Bake for 10 minutes. Do not over-bake. Allow cookies to cool completely on baking sheet.
15. Add chocolate chips and canola oil to a medium microwave safe bowl. Heat in microwave on half-power for 1 minute.
16. Then heat on half-power in 15 second intervals stirring in between until chocolate is smooth. Stir in peppermint extract.
17. Add melted chocolate to thumbprints using an icing bag/bottle or with a spoon.
18. Let cool completely and store in refrigerator until ready to enjoy.